Thanks! No hurry. I’m not doing anything until tom. I’m beat. It was only about 90 here today, but the heat index was around 110. I was inside but still... Had to water the greenhouse and plants outside.
One of the originals has corn and black beans in it and lots of herbs. I think I can salvage most of that one. The hotter one... Not sure. :)
Jalalpeno Salsa
3 cups chopped, seeded, peeled, cored tomatoes
3 cups chopped jalapeno peppers
1 cup chopped onion
6 cloves garlic, minced
2 tablespoons minced cilantro
2 teaspoons oregano
1-1/2 teaspoons salt
1/2 teaspoon cumin
1 cup cider vinegar
Combine all ingredients in a large saucepot and bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4 inch headspace. Wipe rim of jars and apply two piece caps, tightened only until there is resistance, careful not to overtighten. Process 15 minutes in a boiling water canner.
Fiesta Salsa
7 cups chopped, seeded, peeled, cored tomatoes
2 cups chopped, seeded and peeled cucumbers
2 cups chopped and seeded banana peppers
1 cup sliced green onion
1/2 cup chopped, peeled, roasted Anaheim peppers
1/2 cup chopped jalapeno peppers
1/4 cup minced cilantro
3 cloves minced garlic
1 tablespoon minced fresh jarjoram
1 teaspoon salt
1/2 cup cider vinegar
2 tablespoons lime juice
Combine all ingredients in a large saucepot and bring mixture to a boil. Reduce heat and simmer 10 minutes. Ladle hot salsa into hot jars, leaving 1/4 inch headspace. Wipe rim of jars and apply two piece caps, tightened only until there is resistance, careful not to overtighten. Process 15 minutes in a boiling water canner.
Salsa is one of the most varied sauces and is easy to adjust to your personal tastes. Don’t be afraid to increase or decrease any of the ingredients or throw in another spice or ingredient. It is hard to go wrong (unless, of course, your husband leaves all of the seeds in the peppers and the results will melt steel) ;-)
Have fun and let me know if you run into any questions!